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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    PUMPKIN CHEESECAKE WITH BUTTER PECAN CRUST (GLUTEN-FREE)


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    This recipe comes to us from Carolyn Mann.

    Preheat oven to 350F.

    Crust Ingredients:
    1 ¼ cup finely crushed gluten-free graham crackers
    ½ cup finely chopped pecans
    2 tablespoons melted butter

    Crust Directions:
    Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling

    Filling Ingredients:
    2/3 cup non-fat plain yogurt
    2 (8 oz) packages light cream cheese softened
    1 ¾ cups canned pumpkin
    2 eggs
    ½ cup sugar
    ½ cup brown sugar
    1 ½ cups nonfat evaporated milk
    2 teaspoon ground cinnamon
    ¼ teaspoon ground cloves
    1 teaspoon ground ginger
    1/8 teaspoon salt
    1 teaspoon vanilla

    Filling Directions:
    In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.

    Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).

    Makes 16 servings.


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    admin

    This recipe comes to us from Naomi Durrance.
    1 stick butter (½ cup)
    1 cup gluten-free flour mix
    1 ¼ teaspoon baking powder
    Dash of salt
    1 teaspoon xanthan gum (or a little less)
    1 cup granulated sugar
    1 cup whole or low-fat milk
    1 teaspoon vanilla extract
    2 eggs, beaten
    1 small can (5 oz.) evaporated milk
    1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding
    eggs)
    Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR).
    The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).

    admin
    Cranberry Nut Dessert Pie
    This recipe comes to us from Harold Wolofsky.
    1 Cup of gluten-free flour mix*
    1 Cup of sugar
    ½ teaspoon of xanthan gum
    ¼ teaspoon salt
    2 Cups fresh cranberries (could use Frozen)
    ½ cup chopped walnuts
    ½ cup melted butter or margarine
    2 eggs, beaten
    ½ teaspoon almond extract
    In a bowl combine the flour, sugar, salt and xanthan gum. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract. Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour. Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean. Good as is or serve warm with ice cream or whipped cream for that special dessert.
    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part

    admin

    Two pie crusts: Sift together:
    ¼ teaspoon salt
    1 ¾ cup white rice flour
    ¼ cup garfava bean flour Add:
    ¾ cup +2 tablespoons gluten-free margarine Cut margarine into flour mixture with a pastry blender until well blended. Add:
    2 eggs
    1 teaspoon red wine vinegar Gradually add while mixing enough cold water to form a ball. Flour (rice) a board or wax paper well. Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out). For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter thats just the right size). Cut two pieces. Apply 2 tablespoons gluten-free pie filling or 100% fruit spread to one piece. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping. Prick the top with a fork. Bake at 350F on Cookie sheet for 15-20 minutes or until done. When cool drizzle with 10x sugar or Gluten-free Casein-free icing. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.

    Destiny Stone
    Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store.
    Fresh Strawberry Pie (Gluten-Free)
    Serves 7
    Gluten-Free Pie Crust Ingredients:

    1 ½ cup white rice flour ½ cup tapioca flour 1 teaspoon baking powder 1 teaspoon xanthan gum 1 cup melted margarine ½ cup ricotta cheese ½ cup sour cream Directions to make the crust:
    Sift together the dry ingredients.  Mix together the margarine, cheese, and sour cream.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.  Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking. Bake at 400 degrees for 20-25 minutes. Remove foil and allow pie crust to cool before filling.
     Fresh Strawerry Filling:
    1 quart fresh, organic strawberries ½ cup sugar ½ teaspoon salt ½ cup water 1 ½ tablespoon  cornstarch 1 8 ounce package cream cheese, softened 3 tablespoons sugar To make the filling:
    In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil. Cook 3 minutes. Remove from heat. Mix cornstarch and remaining water. Add to sauce pan.  Return to heat. Stir until thickened, about 2 minutes. Allow to cool. Mix into remaining fresh berries. Assembly:
    In a separate bowl, mix cream cheese and sugar.
    Spread cream cheese mixture on the bottom of the cooked, cooled pie crust.
    Add berry mixture on top.
    Chill in the refrigerator until firm. Happy Summer!


  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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